A buffet-style summer brunch — fresh & abundant. Pancakes, eggs, and avocado toast alongside parfaits, seasonal fruit, and fresh-pressed juice. Mains Lemon ricotta pancakes, maple syrup Scrambled eggs, chive Avocado toast, pickled red onion, flaky salt Sides Yogurt parfaits, granola, honey Seasonal fruit display To Drink Fresh-squeezed orange juice Ginger shots

Amuse bouche Óeuf egg, caviar, tarragon First Course Fresh burrata with heirloom tomatoes, basil oil, and aged balsamic reduction. Second Course Chilled watermelon gazpacho finished with fresh mint. Third Course (Choice of Entrée) • Pan-seared salmon with lemon butter sauce or • Grilled ribeye with herb compound butter Dessert French silk pie with raspberry coulis. Fresh seasonal ingredients, vibrant summer flavors, and an unforgettable private dining experience.

A refined tasting menu rooted in Japanese technique, where simplicity reveals craft — from yuzu-laced focaccia to a hand-carved steak frites finished with crying tiger aioli. To Start Housemade focaccia, brushed with yuzu honey butter Bites Spicy tuna, crisped rice, citrus heat Hand Roll Salmon hand roll, shaved real wasabi Main Prime flat iron steak, crispy fries , crying tiger aioli Dessert Matcha Basque cheesecake

First Course Mediterranean salad — crisp greens, heirloom vegetables, and a citrus-herb vinaigrette Pasta Course Black truffle tagliatelle — fresh hand-rolled pasta tossed in a black truffle butter sauce, finished with shaved Parmesan Main Course Seared scallop paired with NY strip, carved tableside and finished with a classic béarnaise sauce Dessert S27 signature carrot cake — spiced carrot cake, cream cheese frosting, candied carrot ribbon

A refined take on Mexico’s deepest flavors — slow-built mole, tableside finishing touches, and a tres leches cake. 1st Course Tostadas de Tinga — chipotle-braised chicken, avocado mousse, pickled red onion, micro cilantro 2nd Course Sopa de Tortilla — charred tomato & ancho broth, queso fresco, crema, chile pasilla strips 3rd Mole Rojo de la Casa — heritage chicken in chef’s proprietary red mole, a spicy, deeply spiced blend rooted in Zacatecas tradition. 4th Tres Leches cake

An intimate journey through the flavors of Persia and Morocco — saffron, preserved citrus, and slow-cooked spice, finished table-side. First Course Mezze Spread — hummus, baba ganoush, marinated olives, warm flatbread Second Course Saffron Rice & Koobideh — classic grilled Persian ground kebab, tahdig-style saffron rice Third Course Chicken Tagine — preserved lemon, olives, seven-vegetable couscous Dessert Orange Blossom Almond Cake — fragrant, lightly spiced